The second restaurant reviewed was Oven and Shaker, Portland, Oregon.
The review says in part,
Oven and Shaker’s wood-burning oven came ... from Italy, but Whims’ devotion to Northwestern bounty is reflected in her thoroughly untraditional pizza toppings, which include bosc pear, roasted squash and Oregon anchovy. Best of all is the chanterelle, radicchio, fontina, leeks and fried capers pizza ($15), which tastes like a crisp December morning. (If you’d rather not experiment, you can get a standard Margherita or salami pie.)The web site for Oven and Shaker says in part:
Oven and Shaker is a new urban saloon, bringing delectable wood-burning oven pizza, Italian street food, and ingredient-driven, classic cocktails to Portland’s Pearl District. Oven and Shaker is the collective vision of three Portland hospitality veterans: three-time James Beard nominated chef Cathy Whims (Nostrana), veteran Northwest bartender Ryan Magarian, and ChefStable visionary Kurt Huffman.This sounds like an Oregon locavore's dream